How to Make Asian Vegetarian Duck (素烧鸭)

Ingredients:
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1 pkg dried tofu skins
Scallions
Cilantro
Vegetable oil

Marinade:
1/8 cu. light soy sauce
2 Tbsp dark soy sauce
1 Tbsp Chinese cooking wine
1 inch ginger
1.5 cu. water
1 tsp sugar
1 Chinese cinnamon stick
3 cloves
1 star anise
1 Thai chili pepper

Steps:
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1. First make the marinade. Roughly smash the ginger. Pour in the marinade ingredients into a small stockpot. Bring to a boil and then simmer for about 5-10 minutes. Turn off the stove and let the marinade cool. Scoop out the herbs, chili, and ginger from the marinade after completely cooled.

2. Open the package of the tofu skins. You should see about 4-5 concentric circles of translucent tofu skin. With kitchen shears, cut away about 1-2 inches of the outer perimeter and roughly tie the cutaway piece(s) into a knot. Immerse the cutaway piece in the marinade for about 5 minutes.

3. Brush on the marinade onto the tofu skins one layer at a time using the soaked cutaway tofu piece. Place this in the center on the top layer and then roll up the tofu skins tightly. Cut the roll into about 2 or 3 equal sizes.

4. Put about 2-3 inches of water into a steamer. Put it on the stove. Once the water comes to a boil, place the tofu roll sections into the steamer. Steam for 15 minutes.

5. In a separate frying pan (preferably nonstick), add enough vegetable oil to cover the bottom. Turn the stove on high. Once the oil begins to sizzle, add the steamed tofu rolls, single layer. Flip after 3 minutes, and then fry the other size for 3 minutes as well.

6. Pour on the remaining marinade. Let it reduce for about 2 minutes.

7. Remove the tofu rolls from the pan. Slice into about half-inch slices. Plate and garnish with cilantro/scallions.

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